اثر فیبر گندم بر ویژگی های فیزیکی، شیمیایی، حسی و میکروبی سوسیس گیاهی

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Aliyari, P., Bakhshi Kazaj, F., Barzegar, M., & Ahmadi Gavlighi, H. (2020). Production of functional sausage using pomegranate peel and pistachio green hull extracts as natural preservatives. Journal of Agricultural Science and Technology, 22(1), 159-172.

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Aminzare, M., Hashemi, M., Afshari, A., Noori, S. M. A., & Rezaeigolestani, M. (2022). Comparative Evaluation of the Effects of Different Dietary Fibers as Natural Additives on the Shelf Life of Cooked Sausages. Available at SSRN 4298174.

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Chen, J., Zhao, J., Li, X., Liu, Q., & Kong, B. (2021). Composite gel fabricated with konjac glucomannan and carrageenan could be used as a cube fat substitute to partially replace pork fat in harbin dry sausages. Foods, 10(7), 1460.

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Corrêa, P. F., da Silva, C. F., Ferreira, J. P., & Guerra, J. M. C. (2023). Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties. Food Chemistry Advances, 100354.

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Huang, S. C., Tsai, Y. F., & Chen, C. M. (2011). Effects of wheat fiber, oat fiber, and inulin on sensory and physico-chemical properties of Chinese-style sausages. Asian-Australasian Journal of Animal Sciences, 24(6), 875-880.

Iranian National Standardization Organization (INSO). (2019), Standard number 15812.

Iranian National Standardization Organization (INSO). (2007), Standard number 10703-1.

Iranian National Standardization Organization (INSO) (2003), Standard number 742.

Iranian National Standardization Organization (INSO) (2003), Standard number 744.

Iranian National Standardization Organization (INSO) (2003), Standard number 745.

Iranian National Standardization Organization (INSO) (2015), Standard number 5272-2.

Iranian National Standardization Organization (INSO) (2008), Standard number 10899-1.

Iranian National Standardization Organization (INSO) (2008), Standard number 11166.

Jain, A., Pradhan, B. K., Mahapatra, P., Ray, S. S., Chakravarty, S., & Pal, K. (2021). Development of a low‐cost food color monitoring system. Color Research & Application, 46(2), 430-445.

Jimenez-Colmenero, F., Cofrades, S., Herrero, A. M., Solas, M. T., & Ruiz-Capillas, C. (2013). Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage. Food Hydrocolloids, 30(1), 351-357.

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Jokar, A., NoruziPaghand, A., Madani, S., Shaamirian, M., & Zare, M. (2019). Using germinated wheat flour instead of flour and starch in sausage production. Journal of Food Science and Technology. 15 (85): 61-72. (In Persian)

Jridi, M., Abdelhedi, O., Souissi, N., Kammoun, M., Nasri, M., & Ayadi, M. A. (2015). Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition. Food bioscience, 12, 67-72.

Ktari, N., Smaoui, S., Trabelsi, I., Nasri, M., & Salah, R. B. (2014). Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage. Meat Science, 96(1), 521-525.

Kenijz, N. V., Varivoda, A. A., Bychkova, T. S., S’yanov, D. A., & Nikolaev, I. A. (2020, December). The use of vegetable proteins in summer sausage production. In IOP Conference Series: Earth and Environmental Science (Vol. 613, No. 1, p. 012051). IOP Publishing.

Majzoobi, M., Talebanfar, S., Eskandari, M. H., & Farahnaky, A. (2017). Improving the quality of meat‐free sausages using κ‐carrageenan, konjac mannan and xanthan gum. International Journal of Food Science & Technology, 52(5), 1269-1275.

Martín, I., Rodríguez, A., Sánchez-Montero, L., Padilla, P., & Córdoba, J. J. (2021). Effect of the dry-cured fermented sausage “salchichón” processing with a selected Lactobacillus sakei in Listeria monocytogenes and microbial population. Foods, 10(4), 856.

Méndez-Zamora, G., García-Macías, J. A., Santellano-Estrada, E., Chávez-Martínez, A., Durán-Meléndez, L. A., Silva-Vázquez, R., & Quintero-Ramos, A. (2015). Fat reduction in the formulation of frankfurter sausages using inulin and pectin. Food Science and Technology, 35, 25-31.

Milani, M., Rahman, A. R., & Hoseini, S. E. (2022). The Effect of Replacing Chicken Paste with Gelatin Chicken Feet on Physicochemical and Sensory Properties of Hot Dog Chicken Sausage. Journal of Food Technology and Nutrition, 19(Spring 2022), 101-116. (In Persian).

Nasir Muslim, N., Ariyaii, P., Ahmadi, M. (2017). Investigating the combined effect of grape seed extract, nettle essential oil and lycopene on the quality of frankfurter sausage. Innovation in Food Science and Technology, 10, 1-11. (In Persian)

Noguerol, A. T., Larrea, V., & Pagán, M. J. (2022). The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages. European Food Research and Technology, 248(10), 2483-2496.

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Pintado, T., Herrero, A. M., Jiménez-Colmenero, F., Cavalheiro, C. P., & Ruiz-Capillas, C. (2018). Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation. Meat science, 135, 6-13.

Poursalehi, M., Zeynali, F., Alizadeh Khaledabad, M., & Almasi, H. (2021). Production of functional chicken sausage by quinoa flour and studying of physicochemical and textural properties. Journal of Food Research, 31(3), 85-107. (In Persian)

Rezaei Roudbareh, E., Rahman, A., & Mostaghim, T. (2017). The effect of inulin and transglutaminase enzyme on the physical and sensory properties of low-salt sausage. Innovation in Food Science and Technology, 10, 11-24

Sadeghi, A., Hakimzadeh, V., Ataye Salehi, E., & Rashidi, H. (2022). Evaluation of Properties and Characteristics of Functional Trout Sausages Containing Probiotics and Fat Substitutes. Research and Innovation in Food Science and Technology, 11(1), 17-28. (In Persian).

Safai, S., Alami, M., & Fazli, F. (2013). The effect of adding defatted wheat germ flour on the quality characteristics of sausage, Innovation in food science and technology. 6, 55-63. (In Persian).

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